This paleo shrimp scampi recipe is perfect for a quick weeknight meal. It is so simple and only takes 20 minutes to make! What really makes this dish shine are the fresh, quality ingredients. Fresh lemon juice, garlic, parsley, white wine, and big, juicy shrimp, ahhhh it’s just delicious.
For this recipe you can use any kind of pasta or noodles you would like. Homemade paleo pasta if you’re feeling ambitious, pre-made paleo pasta like Cappello’s, spaghetti squash, zoodles, spiralized sweet potato noodles. The possibilities are endless! And if you want something gluten free but not necessarily paleo, try quinoa pasta or white rice.
I like to make this recipe with 1/4 tsp red pepper flakes because I like a little spiciness. If you don’t want it spicy, I’d recommend sticking to 1/8 tsp red pepper flakes. This will give you a very mild spice. I don’t recommend omitting the red pepper flakes altogether though because they really enhance the other flavors in the dish.
Like I said a second ago, this dish is really all about the fresh ingredients. This is not the recipe to substitute with bottled lemon juice, bottled minced garlic, or dried parsley. There is always a time and place for said ingredients, but this is not one of them. Trust me on this one. Your tastebuds will thank you.
- Gluten free pasta, spaghetti squash, zucchini noodles, sweet potato noodles
- 1 lb (450g) shrimp, peeled
- 3 Tbsp grass-fed butter or ghee, divided
- 5 large cloves garlic, minced
- 2 shallots, diced
- ¾ cup dry white wine
- 1 lemon, juiced and zested
- ¾ tsp sea salt
- ¼ tsp freshly ground black pepper
- ⅛ tsp red pepper flakes (adjust to taste*)
- ¼ cup chopped parsley
- ½ Tbsp extra virgin olive oil
- Cook pasta or noodles of choice. Set aside.
- Dry shrimp completely using paper towels. Lightly sprinkle them with a little sea salt and pepper.
- Melt 2 Tbsp butter or ghee in a large skillet over high heat.
- When the pan is hot, add shrimp, one by one. Sear for about 1 minute per side for large shrimp or until pink and opaque. Adjust cooking time based on the size of the shrimp. Make sure not to crowd the pan and work in batches if needed. Set cooked shrimp aside on a plate.
- Reduce heat to medium-low and melt 1 Tbsp butter in the pan. Add garlic and shallots to the pan and cook for 3 minutes, stirring occasionally. Make sure the garlic does not burn.
- Add wine, lemon juice, salt, pepper, and red pepper flakes to the skillet. Increase heat to medium-high, bring to a boil, and let it all reduce for 4 to 5 minutes, stirring and scraping the bottom occasionally.
- Once liquid has reduced by about half, turn off the heat. Add parsley and lemon zest.
- Add pasta/noodles and shrimp to the pan. Drizzle with olive oil and gently toss.
- Serve immediately.
Did you enjoy the recipe? I’d love to hear your feedback in the comments section!